The story: The folks at Jugofresh are going wild at the r+d kitchen pop-up in South Beach. Chef Paco’s raw plant-based menu is beautifully executed and includes cocktails featuring American craft sake brewed by SakéOne outside of Portland, Oregon (the water here is said to be similar to what the partner brewery in Japan uses). Order the “KP Social Club,” which is like a manipulated mojito served over crushed ice. Momokawa Organic Junmai Ginjo Sake (dry) is amped up with shiso leaves (Japanese mint), fresh lime and raw cane syrup. The “KP” is r+d kitchen’s nod to the Kyoto prefecture, a region hailed for its pristine H20.